Pandan Chiffon Cake - 香兰叶戚风蛋糕

Recipe:

Ingredients:

A) 6 egg whites

     1/4 tsp cream of tartar

     70g caster sugar

B) 114 ml. concentrated coconut milk

     114 ml corn oil

     5 egg yolks

     60 g caster sugar

     95g superfine flour

     1 teaspoon baking powder

     1 tablespoon pandan juice (extract from 6 pandan leaves)

     1/4 teaspoon edible green colouring (optional)

1 x  20cm  or 8" chiffon cake mould

Method: 

1) Preheat oven to 170 degree C.

2) Click  here .

3) Bake  for 40 -45 minutes.

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